My family loves cauliflower, which is widely believed to be the “it” vegetable of the moment – if you believe in things like “it” vegetables.
So, now what’s this about a broccoflower? It’s the “it” vegetables more colorful cousin.
There are two green-tinted cauliflower-ish vegetables you might see labeled broccoflower. One looks essentially like a head of regular white cauliflower that has been dyed a pretty vivid green.
The other, usually still a brighter green, has a spiky pyramid-like appearance, and when you pull it apart the florets themselves are also pointy in shape. This is also known as Romenesco Broccoli, or Roman Cauliflower.
Either one gives a dish a bit of a wow factor—and who doesn’t love a vegetable that also starts a conversation?
Broccoli and cauliflower are also cousins, both members of the cruciferous family, and therefore can naturally cross-pollinate, which has resulted in these two attractive and delicious broccoflower varieties.
Does that make broccoflower broccoli and cauliflower’s niece? Huh. I think that’s enough vegetable genealogy for me.
All broccoflower can be cooked or eaten raw, and has a slightly sweeter and less bitter taste than either regular cauliflower or broccoli. Either variety can be cooked in the same way as broccoli and cauliflower—steamed, boiled, roasted, sautéed—and so can be substituted in any pretty much any recipes that calls for one or the other.
And of course that means if you have cauliflower or broccoli on hand, you can definitely use them in this recipe, an unusual roasted vegetable combo, which is a terrific side for any autumnal dinner, with its simple little final drizzle of maple syrup, lemon juice and vinegar.
But the conversation about this dish might be less lively.
More Roasted Vegetable Recipes:
- Roasted Buffalo Cauliflower Steaks
- Roasted Cauliflower Steaks with Tapenade
- Roasted Broccolini with Lemon
- Roasted Winter Vegetables with Blue Cheese
Roasted Broccoflower and Shiitake Mushrooms with Rosemary and Garlic
- 1 head broccoflower cut into 1-inch florets
- 8 ounces shiitake mushrooms wiped, stemmed and halved
- 3 tablespoons olive oil
- 6 cloves garlic peeled and smashed
- 1 large rosemary sprigs cut into 2-inch pieces
- 1 teaspoon kosher salt plus more to taste
- 1 tablespoon maple syrup
- 2 teaspoons fresh lemon juice
- 1 tablespoon white wine vinegar
- Freshly ground black pepper to taste
- Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil, and lightly spray with nonstick spray (or lightly oil the foil). Distribute the broccoflower and shiitake mushrooms on the baking sheet. Drizzle with the olive oil. Add the garlic and rosemary sprigs, and sprinkle with salt. Use your hands to combine everything well, then spread the vegetables back over the baking sheet so that they are in a single layer. Roast for about 25 minutes, until the vegetables are just tender, and lightly browned in spots.
- While the mixture is in the oven, in a small bowl or container mix together the maple syrup, lemon juice, and vinegar.
- Remove the rosemary sprigs from the cooked vegetables and sprinkle over the maple syrup mixture; toss to coat. Taste and season with salt and pepper if needed. Spoon the vegetables into a serving dish and serve hot or warm.
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